Temperature-Mediated Gel Texture Transformation in Starch Noodles: In Respect of Glass Transition Temperature Tg'
文献类型： 外文期刊
第一作者： Liu, Hongxiao
作者： Liu, Hongxiao;Hu, Qing;Liu, Lina;Dong, Xuyan;Liu, Hongxiao;Hu, Qing;Yang, Sha;Liu, Lina
作者机构：
关键词： starch noodles; texture; enzymatic hydrolysis; scanning electron microscopy
期刊名称：GELS （ 影响因子：5.3； 五年影响因子：5.4 ）
ISSN：
年卷期： 2025 年 11 卷 8 期
页码：
收录情况： SCI
摘要： Potato starch noodles (PSN), a characteristic gluten-free Asian food, are essentially high-concentration starch gels (about 35% starch) formed through gelatinization and retrogradation. This study systematically investigates freezing temperature effects, particularly across the glass transition temperature, on PSN texture and microstructure. We found that fresh PSN have a freezing point of -1 degrees C, supercooling temperature of -4.5 degrees C, and a Tg' value of -3.1 degrees C. Freezing significantly reduced the adhesiveness of PSN and increased the hardness. During the 48 h freezing process, noodles frozen at -3 degrees C, the closest to Tg', exhibited the highest hardness (14,065.77 g), springiness (0.98), cohesiveness (0.93), chewiness (11,971.06), and resilience (0.84), and the least adhesiveness. PSN frozen within the range near Tg' (-3 degrees C) showed superior texture, continuous solid cross-section, and dense surface, attributed to the reverse transformation of starch, high mobility of starch chains, and smaller ice crystals. PSN frozen at -3 degrees C for 24 h displayed the most compact and desirable texture compared to the other samples. These findings deepen the understanding of the role of glass transition temperature in the texture formation of starch gel during freezing and provide valuable insights for optimizing the frozen processing of starch gel-based food.
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